Recipe of the month

CURRY CHICKEN TIKKA MASALA SAUCE

Recipe provided by Christina M. "Chunks of chicken in a spicy tomato sauce...you'll be craving this one!"

Ingredients

2 tbs ghee

1 onion, finely chopped

4 cloves garlic, minced

1 tbs ground cumin

1 tsp salt

1 tsp ground ginger

1 tsp cayenne pepper

1/2 tsp ground cinnamon

1/4 tsp ground tumeric

1 (14oz) can tomato sauce

1 cup heavy whipping cream

2 tsp paprika

1 tbs white sugar

1tbs veg oil

4 skinless, boneless chicken breasts, cut into pieces

1/2 tsp curry powder

1/2 tsp salt

1 tsp white sugar

Directions

Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.